Family Mess Hall - whole food meals dinners recipes

This fun and tasty meal is delicious throughout the warmer months of the year and will please all members of the family.  The satay chicken wings are marinated in peanut butter, soy sauce, garlic, ginger, spices and lemon juice to recreate the flavour of traditional satay chicken.  Baked satay chicken wings with slaw rice paper rolls This tasty meal is delicious throughout the warmer months of the year and will please all members of the family. The satay chicken wings are marinated in peanut butter, soy sauce, garlic, ginger, spices and lemon juice to recreate the flavour of traditional satay chicken.   Calories include chicken wings only. 1 kg chicken wings ((approximately 10)) Satay chicken wing marinade 1 tsp ground turmeric 1/2 tsp ground cumin 1 tsp ginger ((minced)) 1 tsp garlic ((minced)) 1 tbsp sesame oil squeeze of lemon ((juice only)) 4 tbsp peanut butter ((melted in the microwave 20 seconds)) 2 tbsp soy sauce 1 stalk spring onions ((chopped)) 1 handful...

Pork Adobo Pork Adobo is an extremely flavoursome braised meat dish that plays on sweet, sour, deeply savoury and creamy flavours. Soy sauce provides the salty and savoury base while the creamy, sweet coconut cream offsets the sour vinegar. Whole peppercorns add a little spice and bay leaves, an earthy herbal aroma. Ingredients: 1 kg pork shoulder (1 inch dice) 80 mL soy sauce 80 mL Chinese black (Chinkiang vinegar) 2 - 4 tbsp brown sugar (add to taste) 1 cup water 1 tin coconut milk 10 whole black peppercorns 2 bay leaves 1 tsp minced ginger 2 tsp minced garlic Method: Marinate the pork in all other ingredients except 1 cup of water, over night. Heat a wide pan to medium high heat. Add a little oil and brown the pork in the pan to seal. Add all ingredients (or the saved marinade plus water) to the pork and bring it to a simmer. Cover the pan with a lid for 20 minutes then remove the lid and continue to simmer for another ten minutes or until the sauce is well reduced, thickened and in...

One pot ricecooker chicken, shiitake and lup cheong rice recipe Ingredients: Chicken marinade 500 grams boned chicken thigh fillet ((chopped into bite sized pieces)) 1 tbsp soya sauce 1 tbsp corn flour 1 tbsp shaoxing rice wine 1 tsp ginger (minced) 1 tsp garlic (minced) 1/2 tsp sugar One pot ricecooker chicken, shiitake and lap cheong rice 3 cups rice 5 dried shiitake mushrooms ((soaked in 1 cup boiling water)) 3 lup cheong (Chinese cured sausages) (thinly sliced at a diagonal angle) Sauce (for pouring over once rice is cooked) 2 tbsp soya sauce 1 tbsp shaoxing rice wine 1 tsp sugar 1/2 tsp garlic (minced) 1/2 tsp ginger (minced) 1 tsp sesame oil 1 spring onion ((finely chopped)) Method: Combine marinade ingredients together in a bowl and stir through chicken.  Allow to marinate for minimum 15 minutes. In the ricecooker bowl, place three cups of rinsed and drained rice.  Fill bowl with mushroom soaking liquid and water until the water level is 2cm above the top ...